Introduction

This homemade garlic rosemary bread is a fragrant and flavorful loaf that fills your kitchen with an inviting aroma. Perfectly crusty on the outside and soft on the inside, it pairs wonderfully with soups, salads, or simply enjoyed on its own.

Homemade Garlic Rosemary Bread Recipe - Recipe Image

Ingredients

3½ cups (420g) all-purpose flour
1½ cups (360ml) warm water
2¼ tsp (7g) active dry yeast
1½ tsp (9g) salt
2 tbsp (30ml) olive oil
2 tbsp fresh rosemary, chopped
4 cloves garlic, minced

Instructions

Step 1: Activate the yeast by combining warm water and yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy.
Step 2: In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for 10 minutes until it becomes smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
Step 5: Punch down the dough and shape it into a round loaf. Transfer it to a baking sheet or pizza stone.
Step 6: Cover the loaf with a towel and let it rise for another 30 minutes. Meanwhile, preheat your oven to 450°F (230°C).
Step 7: Score the top of the loaf with a sharp knife to allow steam to escape during baking. Bake the bread for 30-35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
Step 8: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

For a more intense garlic flavor, roast the garlic before adding it to the dough.
Substitute fresh rosemary with 1 tablespoon of dried rosemary if fresh is unavailable.
Brush the loaf with olive oil before baking to achieve an extra crispy crust.
Add a handful of grated Parmesan cheese to the dough for a cheesy twist.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. To keep it longer, freeze the loaf wrapped in plastic and foil for up to 3 months. Reheat by warming in the oven at 350°F (175°C) for about 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the warm water slightly and mix the yeast directly with the dry ingredients. No need to activate it first.

How do I know if the bread is fully baked?

The crust should be golden brown and when you tap the bottom of the loaf, it should sound hollow. This indicates the inside is cooked through.

Homemade Garlic Rosemary Bread Recipe

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★★★★★

4.6 from 120 reviews

This Homemade Garlic Rosemary Bread recipe offers a flavorful and aromatic loaf infused with fresh garlic and rosemary. The bread is crusty on the outside and soft inside, perfect for pairing with your favorite dishes or enjoying on its own.

Author: Marco
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian

Ingredients

Scale

Dry Ingredients

3½ cups (420g) all-purpose flour
2¼ tsp (7g) active dry yeast
1½ tsp (9g) salt

Wet Ingredients

1½ cups (360ml) warm water
2 tbsp (30ml) olive oil

Flavorings

2 tbsp fresh rosemary, chopped
4 cloves garlic, minced

Instructions

Activate the yeast: Combine warm water and yeast in a small bowl and let it sit for 5 minutes until it becomes foamy, which indicates that the yeast is active and ready to use.
Mix the dough: In a large bowl, mix the flour and salt together. Add the yeast mixture, olive oil, minced garlic, and chopped rosemary. Stir everything until a shaggy dough forms, ensuring the ingredients are evenly combined.
Knead the dough: Turn the dough out onto a floured surface and knead for 10 minutes until it becomes smooth and elastic, which develops the gluten structure necessary for good bread texture.
First rise: Place the kneaded dough into a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size, indicating proper fermentation.
Shape the dough: Punch down the risen dough to release air bubbles, then shape it into a round loaf. Place the shaped dough onto a baking sheet or pizza stone, preparing it for the final rise.
Second rise: Cover the loaf with a towel and let it rise again for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C) to get it ready for baking.
Score and bake: Using a sharp knife, score the top of the loaf to allow for expansion during baking. Place the bread in the oven and bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped, ensuring it is fully cooked.
Cool: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing, allowing the interior to set for the perfect texture.

Notes

Make sure the water temperature is warm but not hot (about 105°F-110°F) to properly activate the yeast.
For an extra crispy crust, place a shallow pan of water in the oven while baking to create steam.
You can substitute fresh rosemary with 2 teaspoons of dried rosemary if fresh is unavailable.
Store leftover bread wrapped in a cloth at room temperature for up to 2 days or freeze for longer storage.

Keywords: garlic rosemary bread, homemade bread, artisan bread, easy bread recipe, oven baked bread, rosemary garlic loaf